Who’s up for an easy one pan, simple dinner that is filled with Mediterranean flavours? Well this Sheet Pan Greek Chicken and Potatoes dish is bound to be your new favourite! This Greek chicken recipe was adapted from my One-Pan Crispy Chicken Thighs & Vegetables. Still just as easy. Possibly even more delicious. We start with some juicy baked Greek chicken thighs and lemon potatoes, then add in some olives, feta cheese and cherry tomatoes. Wait until you try these potatoes. I know everyone goes nuts for crispy potatoes but I think I might convert a few people to a more softer kind after they try this. These potatoes absorb all the flavour from the chicken thighs and lemon wedges and turn into little flavour bombs. You’ll be wanting to lick the tray clean to get every last bit of them! You might want to also make up a batch of this Greek Tzatziki to go with it. It tastes fabulous on top of this chicken!
Why you’ll love this recipe…
One pan - no fuss, less washing up. Big flavours. Crispy chicken skin - always a highlight. Melt in your mouth lemon potatoes.
WHAT YOU’LL NEED
This one pan Greek Chicken and Potatoes dish uses classic Mediterranean ingredients. I find these are available at most supermarkets, but if you are having trouble locating any, try a local deli. Here’s what you’ll need (full measurements listed in the recipe card below)…
Red onion Potatoes Olive Oil Dried Oregano (preferably Greek) Lemon Chicken Thighs - Skin-on, bone-in Cherry Tomatoes Kalamata Olives Feta Cheese
HOW TO MAKE SHEET PAN GREEK CHICKEN AND POTATOES - STEP BY STEP
Preheat oven to 200C / 400F. Place potatoes and onion in tray, cover with olive oil and oregano and mix with your hands to combine. Spread out in a single layer (photo 1). Scatter lemon wedges around the tray. Place chicken thighs skin side down on top of the veggies and season with salt and pepper (photo 2). Turn the thighs over so skin side is facing up. Peel the skin back from the chicken, pat down with paper towel and season with salt and pepper (photo 3). Put the skin back and pat down the outside of the skin with paper towel, then season with salt and pepper (photo 4). Place tray in the oven for 30 mins, then scatter olives and tomatoes around the tray and place back in the oven for 10 minutes (photo 5). Remove the tray from the oven, scatter over feta cheese and serve (photo 6).
HOW WILL I KNOW WHEN THE CHICKEN THIGHS ARE COOKED?
The easiest way is to use a meat thermometer. You can pick one up for under $10 and it takes the guess work out of everything. Place the thermometer in the thickest part of the thigh (not touching bone) and when it reads 75C / 165F you’re good to go!
A MESSAGE TO CRISPY POTATO LOVERS
This traybake does not yield crispy potatoes for many reasons. The veggies cook in the chicken thigh juices, as well as a little juice let off by the lemons. This creates very flavourful potatoes, but definitely not crispy. Just trust me on this - you’ll love these potatoes all the same, even if they aren’t crispy!
TOP TIPS FOR COOKING THIS RECIPE
Pick chicken thighs that have skin-on and bone-in. These yield the tastiest, juiciest results. Try and get the skin as dry as possible by dabbing it with paper towel. I outline how to do this in the recipe instructions but it’s a crucial step to getting that crispy skin. Don’t touch the tray for the first 30 minutes. You don’t need to flip the chicken or the potatoes.
WHAT TO SERVE WITH YOUR BAKED GREEK CHICKEN AND POTATOES
Greek Tzatziki - perfect for slathering on your chicken thighs Easy Greek Salad Roasted Lemon Parmesan Asparagus Roasted Carrots with Feta and Dukkah Middle Eastern Bean Salad
More Greek Recipes
Spanakopita One Pot Greek Chicken and Rice Greek Chicken Gyros Greek Zucchini Fritters Greek Lemon Potatoes OR see all Greek Recipes
If you’ve tried this Sheet Pan Greek Chicken and Potatoes I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
★★ HAVE YOU MADE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
SERVING SIZE
Serves 3-4 as a main. Make more chicken thighs if everyone is likely to have 2 each.
INGREDIENTS
Any starchy roasting potato will do - Sebago, Russet etc.I used some cocktail truss tomatoes for this recipe strictly for food styling sake. Cherry or grape tomatoes will work perfectly in the recipe - just scatter them around the pan for the last 10 minutes.Pick chicken thighs that have skin-on and bone-in. These yield the tastiest, juiciest results. There’s many different types of feta but you’ll want an unmarinated, Greek feta for this recipe. I used this Buffalo Milk Feta from Olympus Cheese.
COOKING TIPS
Try and get the skin as dry as possible by dabbing it with paper towel. I outline how to do this in the recipe instructions and in photos above but it’s a crucial step to getting that crispy skin. Don’t touch the tray for the first 30 minutes. You don’t need to flip the chicken or the potatoes.
NUTRITION
Nutrition information is from a recipe calculator and is based on one serve, 2 thighs.
